Chicken Madras

• 700g Chicken Breast, diced
• 3 Green Chillies, chopped
• 3 tbsp Sunflower Oil
• 3 Cloves
• 200g tin Tomatoes, pureed
• 2 large Onions, chopped
• 2½cm Root Ginger, grated
• 4 Garlic Cloves, crushed
• 1 tsp Chilli Powder
• ½ tsp Ground Cumin
• ½ tsp Ground Coriander
• 1 tsp Turmeric
• 1 tsp Ground Nutmeg
• 2 Cardamom Pods
• 1 tsp Garam Masala
• fresh Coriander, for garnish if required

Method

1. Heat the oil in a large non-stick pan, add the cloves & cardamom & wait till they sizzle.
2. Add the onions & fry until dark brown, the onions must be dark for the perfect result.
3. Now add the green chillies, ginger & garlic and cook for 30 seconds.
4. Next add the chilli powder, cumin, coriander, turmeric & stir frequently.
5. Add the chicken & 50ml of water, mix well for 2-3 mins.
6. Finally add the nutmeg & tomatoes; cook covered for a further 20 minutes on a medium heat or until chicken is tender.
7. When ready to serve, sprinkle with garam masala & fresh chopped coriander

Macro info per serving:
Protein = 55.7g
Carbs = 10.2g
Fat = 15.7g
Energy = 406kcal